The 1901 Cookbook Archive
No. 1854 — Sweet Pie with Pastry Lattice
English historical translation of Molokhovets recipe No. 1854 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare and roll out one of the preceding pastry doughs and line a baking pan.
Spread the pastry with jam, apple or cherry marmalade, fresh-plum preserve or boiled, sieved prune purée.
Make a lattice from strips of the same pastry and cover their ends with a raised border around the pie.
Glaze with egg, bake and sprinkle with sugar.
Alternatively top with meringue made from two whites and a quarter pound fine sugar and bake a few minutes more.
Original source: Read Russian recipe No. 1854. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.